VACUUM FRYING OF JACKFRUIT BULBS FOR PRODUCTION OF LOW FAT JACK CHIPS
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Date
2017-08-30
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Low fat jackfruit chips were produced from fully matured un-ripened deseeded jack bulbs
using commercial vacuum fryer. Frying was done under two different vacuum levels (640
and 400 mm Hg) and three different frying temperatures (80, 90 and 100 °C) and frying
times of (15, 20 and 25 min) were tried. Among the vacuum frying treatment
combinations, the jackfruit chips fried under 400 mm Hg vacuum at 90 °C frying
temperature for 20 minutes was adjudged to be best based on physical, biochemical and
sensory quality parameters. For various frying combinations, it was observed that the
vacuum fried chips absorbed relatively lesser frying oil (23.62 to 29.28%) when
compared to conventional atmospheric deep fat fried chips (>40%). Vacuum fried
jackfruit chips obtained high sensory scores with respect to colour (8.30), texture (8.35),
flavour (8.22), taste (8.65) and overall acceptability (8.65). The chips out-turn under
vacuum frying was about 50%. Among three packaging material LDPE, polypropylene
and metalized multilayer polyethylene (MMP) tested for storage of vacuum fried
jackfruit chips with and without nitrogen flushing, the MMP package with nitrogen
flushing was found to be best. The FFA content and peroxide value of stored jackfruit
chips increased rapidly with storage especially after 15 days and the rate of increase of
above compounds were relatively less when packed with nitrogen flushing. The Cost:
Benefit Ratio of production of vacuum fried jackfruit chips was estimated to be 1:1.58.
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